In a separate large saucepan sauté the onion in 4 tbspns of JOSEPH Cold Pressed Extra Virgin Olive Oil and half the butter for 2 minutes. If using fresh artichokes, add them now and cook for another 3 minutes till the onion has softened.

Under medium heat add the rice and stir the whole mixture for one minute before adding the white wine and continuing to stir for a further minute until the liquid is absorbed.

Begin to add the vegetable stock one ladle at a time as per normal risotto procedure.

Once half the stock mixture is used, add the artichokes – unless you've used fresh artichokes with the sautéed onions.

Continue cooking till the rice is cooked ‘al dente’; it should take about 15 minutes total. Turn off the heat.